OK. it doesn’t rhyme!!! Until recently, I’d only ever had the supermarket varieties and although I adore everything lemony … lemon curd was just plain yuk!! So imagine casually looking at the list of ingredients one day as my beloved finished yet another jar and being horrified at the amount of rubbish that they stuff into it. I spent the rest of the day researching and hadn’t realised how easy it was to make. I followed the recipe faithfully for the first time for my beloved who immediately announced that it was the best lemon curd he’d ever had. Out of curiosity I had a taste and I have to say that it’s nothing like the supermarket varieties and is rather addictive.
I make it for our guests too for breakfast and many have left with the recipe clutched in their hands. Easy Peasy Lemon Squeezy Lemon Curd Recipeezy (see I made it rhyme!!) 125g / 4oz butter 200g / 7oz sugar zest and juice of 2 large lemons 2 large beaten eggs Method: 1. Put butter, sugar, lemon zest and juice into the top half of a double boiler 2. Stir well until the butter has melted and all of the sugar has dissolved. 3. Add beaten eggs and continue stirring until the mixture thickens. Pour carefully into small hot jam jars and seal whilst hot. It will store in the refrigerator for about 6 weeks. I have tinkered with the original recipe at different times: I’ve used margarine or half margarine and half butter; using less or more sugar will either make it more tart/sharp or sweet depending upon taste, I’ve used bottled lemon when fresh were difficult to acquire and although I always use free range eggs I’ve also used duck eggs which make the curd so much more yellowy and rich; I have also used lemon and lime together and also made orange curd (very sweet!).
Zesting and juicing the lemons has always been a bit of a pain … it takes quite a while to do by hand so this juicer was a recent addition to my ever-increasing array of kitchen gadgets and I can’t wait to use it.
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